Iceland-moss Jelly

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Boil four ounces of Iceland moss in one quart of water very slowly for one hour.
  2. Add the juice of two lemons and a bit of rind, four ounces of sugar, and a gill of sherry.
  3. Boil up.
  4. Remove the scum from the surface.
  5. Strain the jelly through a muslin bag into a basin, and set it aside to become cold.
  6. It may be eaten cold, but is far more efficacious when taken warm.
Original Text
No. 227. Iceland-moss Jelly. Boil four ounces of Iceland moss in one quart of water very slowly for one hour, then add the juice of two lemons and a bit of rind, four ounces of sugar, and a gill of sherry; boil up, and remove the scum from the surface; strain the jelly through a muslin bag into a basin, and set it aside to become cold; in which state it may be eaten, but it is far more efficacious[97] in its beneficial results when taken warm. The use of Iceland moss jelly is strongly recommended in cases of consumption, and in the treatment of severe colds, catarrhs, and all phlegmatic diseases of the chest.
Notes
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